Sybil's Potato & Chickpea Curry

You can’t beat this dish for a quick and delicious weeknight meal.  It uses Sybil’s mild and fragrant coriander-based Green Curry Paste.  This preparation is vegetarian, as well.

Potato & Chickpea Curry

Serves 4 - 6.

  • 1 Tbsp vegetable or canola oil
  • 1 cup chopped onions
  • 1 Tbsp julienned fresh ginger (approximately ¼” x 2” matchstick size)
  • 2 Tbsp Sybil’s Green Curry Paste 
  • 1 lb (454gr) potatoes, peeled, cut into 1” cubes 
  • 1 can (796ml/28oz) chick peas (garbanzo beans), drained            
  • 1 can (403ml/13.66oz) coconut milk
  • 1 or more cups vegetable stock
  • salt to taste

Heat oil in a large sauté pan over medium-high heat; sauté onions and garlic until onions begin to soften, stirring often.  Lower heat to medium and add curry paste, stirring in until it becomes fragrant.  Add potatoes, chick peas, 1 cup vegetable stock and coconut milk.  Turn heat up until you reach a boil then reduce to medium-low.  Simmer for ½ hour, adding more vegetable stock if the curry becomes too thick.  Check potatoes for doneness; continue to simmer and/or add stock as needed until potatoes are no longer firm.  Turn heat off and season with salt, to taste.  Let curry rest for 10 minutes before serving.

Pair with a Chardonnay.

You could easily add carrots, peas, green beans, bell peppers, squash, spinach or swiss chard.  You could also add chicken, pork, lamb or ground beef to this dish, or use leftover meat from a previous dinner.  For extra heat, add a minced jalapeño.

Sybil’s Green Curry Paste is a terrific ingredient to have on hand.  We use it in all kinds of Indian and South Asian curry dishes, sauces, dressings and marinades.  Sybil’s products are available in our store as well as from her booth at the Peterborough Farmer’s Market.

More recipes from Sybil's


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